Mini Chocolate Cheesecakes

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   Preheat your oven to 300u00b0F. Line 6 standard muffin tins with foil liners and lightly grease with cooking spray. Beat your cream cheese on medium speed until very smooth, about 2 minutes. Add in the sugar and 3 ounces of melted chocolate. Beat on medium-low for 1 minute until well blended. Add the egg and mix until just incorporated. Spoon the batter into the muffin cups and bake for 15-18 minutes, until the centers of the cheesecakes barley jiggle when nudged. Allow them to cool completely, cover and refrigerate until ready to serve (up to 3 days or freeze for up to 1 month). Just prior to serving, drizzle with the remaining 1 ounce of chocolate.

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   Note: Paper liners can be used as well, just allow to cool a bit, then gently rip them off.

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   (Recipe from Abby Dodge's Desserts 4 Today.)

* Per serving · 4 servings · Values may vary.

No additional tips available.